| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Soups, Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1 | c | Light cream |
| 1 | pt | Shucked oysters (do not drain) |
| 2 | tb | Butter or margarine |
| 1/4 | ts | Salt |
| 1/4 | ts | Celery salt |
| 1 | pn | Pepper |
| 1 | pn | Paprika |
INSTRUCTIONS
HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot with oyster crackers. This is based on the oyster stew at New York's famous Grand Central Oyster Bar. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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